Wild in the Kitchen is a series of wild game cooking recipes from the Executive Chefs, Paul Lynch & James Kyndberg. Chef Paul and Chef James are the executive chefs at FireLake Grill House and Cocktail bar at the Radisson Blu Minneapolis. Laura Schara joins Paul and James in the kitchen to bring you wild game recipes.

Season the Venison loin liberally with salt and pepper. (To improve flavor and moisture in meat, you can brine the venison.)Sear the venison on each side in a hot saute pan. Leave the loin rare, we’re just searing the meat to caramelize the outside to improve flavor. Let rest at room temp.

Sauté the shallots and mushrooms together until they are cooked through, 3-4minutes. Add the thyme and brandy. Cook down until there is a scant 1T of liquid left. Add the heavy cream and reduce until the mushrooms are thick and just wet.

Lay out prosciutto on a sheet of plastic wrap 12”x20”. Overlap the prosciutto just barely. Spread the mushroom mixture onto the prosciutto evenly. Next, lay the venison loin onto the mushrooms and prosciutto. Wrap the venison with overlapping prosciutto and wrap tightly with plastic wrap. Chill 15-30 minutes to “set up”.

Lay out puff pastry on cutting board or counter top that has been lightly dusted with flour so it doesn’t stick. Make a rectangle about 3” larger than the piece of venison on each side.

Place wrapped venison onto puff pastry and seal the dough by pinching dough together to seal it. Turnover and brush with egg wash. Place on roasting pan and place in oven. Using an instant read thermometer cook to desired temp. Remember temp will increase 8-10F more after resting.

Start by sautéing the duck meat in a large skillet with 2T canola oil, over medium high heat. Once nicely browned, reserve aside. In the same pan, saute the onion, carrot, celery, galic and add Chinese 5 spice. Once the onion and celery have softened, add the butter.

When the butter is fully melted add the flour. It will form a paste called a roux. Let this all cook for a few minutes on Medium heat. Keep stirring it the meanwhile so it doesn’t stick to the bottom.

Add the chicken stock and cream. Stir and simmer for 10 minutes. Season with salt and orange zest. Pour into a small vessel in which you can bake. Such as a ramekin or small cast iron shallow pan.

Cover with pastry dough and wash with egg. Bake at 375F for 15 minutes or until the pastry is golden brown.

Heat the oil in a large heavy pot to 350F. Make sure the pot is deep enough so the oil doesn’t go over the rim when walleye is fried. Insert a digital probe or candy thermometer to monitor oil’s heat.

Boil the potatoes until tender and strain. Lightly mash them in a large mixing bowl. Steam or lightly boil the walleye for just a few minutes until barely cooked through. Cool and reserve.

Add remaining ingredients to bowl. Lastly, add the gently cooked walleye and fold in trying to keep some large chunks of fish ½” or so.

Form small “logs” by rolling 2oz of mixture in your hands. They should be about 2-3” in length and ¾” thick. Skewer the fish mixture with bamboo or wooden pick. Roll the “Walleye on a Stick” in panko. Firmly squeeze the fish mixture in your hand to tighten on to skewer to ensure it doesn’t slip off.

Once you have breaded them all, fry in batches. You can place in 175F oven to keep warm.

Heat a large saute pan and sweat the onions until just translucent. Chill onions.

Mix, either by hand or in a mixer with paddle attachment, the venison, pork, foie gras and eggs. Add the remainder of seasonings, breadcrumb/cream mixture and chilled onions until well incorporated.

Scoop into 1oz balls and roll by hand. Bake at 400F until meatballs read 165F internally.

Gravy:

1cup dried morels

2cups chicken stock

3T whole butter

1/2cup onion, yellow diced small

2T chopped garlic

1/8cup all purpose flour

3T sherry

2T soy sauce

2cups heavy cream

1t allspice

Directions:

Soak the morels in the chicken stock, bring to a simmer and cool to room temp. Discard any sand or dirt from mushrooms, reserve the stock. Chop morels into small pieces and reserve.

In a heavy bottomed sauce pan heat the 3T butter and sweat the onions and garlic until translucent. Add the flour and cook until flour turns light tan. Add the warm chicken stock and stir in remainder ingredients including morels. Whisk well to break up any flour clumps and bring to a boil and reduce to a simmer 30 minutes.

Cut all the venison, onions and peppers up into ¾” pieces. Keep the venison separate as this will marinate for 2hours up to 24hours.

Make the marinade by adding all the ingredients into a plastic ziplock bag and shake well. Add the venison and marinate, preferably overnight.

Mix the ingredients for the yogurt sauce together and chill. This can be done 48 hours in advance to allow the sauce to mellow.

Preheat Grill, preferably charcoal hardwood! Skewer the venison on pre-soaked skewers with the onion and peppers. Season Kebob’s with salt and pepper. Grill on each side until meat is a nice juicy medium.

Season the fish with salt on both sides. Dust the skin side of the fish with paprika liberally and shake off extra.

Sear the fish paprika side down in the pan. After about 1min flip the fish over and finish cooking the fish through. Remove the fish, paprika side up and transfer to a plate to rest.

To make the sauce…pour off any residual oil from the pan. Over medium heat add the cooked chorizo and white wine. Reduce until the liquid is about a scant 2 Tablespoons. Turn off heat and incorporate the whole butter with a fork. Fold in the chopped parsley.

Plate the fish by putting down the sauce/chorizo first. Place the fish atop and squeeze fresh lemon over.

In a large plastic bag, marinate the quail breast with the pickle brine over night or as little as 6 hours. This will impart some brine flavor but also make the breast’s more tender and juicy.

Preheat oven to 350F

Preheat a large, heavy bottomed (preferably stainless steel) sauté pan over the highest temperature. Season quail with salt and pepper on both sides.

Place quail breasts into hot pan (skin side down). Leave flame on high long enough for the pan to recover its heat, then turn flame down to medium or medium high. The object is to sear the breasts quickly so they stay rare but the skin is dark golden brown. If your quail doesn’t have skin, shoot for a golden brown on the flesh.

Take quail out of the pan and add the bacon, spinach and potatoes. Season with salt and mix in pan. Place quail back into the pan (seared side up) and place in oven for 10-12 minutes.

Take the pan out of the oven. Take out quail and potato/spinach mixture and rest. Add wine to the pan and reduce to 1 tablespoon amount of liquid. Turn off heat. Whisk in 3 tablespoons cold butter. Add salt and pepper to taste.

Plate the spinach/potatoes in the center of the plates. Slice the quail on the bias and place atop the veg mix. Spoon the sauce around the quail and enjoy!

Split the jalapenos length wise with a knife to just one side of the stem. Keep stem attached to peppers as this will be what you hold onto while eating them. Wearing gloves, pick out the seeds and white membrane. Lay the peppers cut side up on a sheet tray lined with parchment paper.

Filling: saute the shallots and venison until it’s just cooked through. Season with salt and pepper. Set aside.

Mix the cream cheese and parmesan in a medium bowl. Add the venison, shallot mixture and mix to incorporate evenly.

Preheat oven to 425F or 400F for convection oven.

Using a spoon, fill each half jalapeno just to the top with filling. Cut the bacon into 1/3rds. Place two jalapeno halves together and wrap with bacon. You can secure with a toothpick or cook flap side down. Once they’re all filled and wrapped, place jalapenos on a baking sheet with a rack so hot air moves around the poppers while cooking.

Cook for 15-20 minutes or until bacon is fully cooked. You can crisp the bacon with the broiler too for extra crispy bacon.

For the Yum-yum sauce, place all ingredients in a bowl or blender and combine well.

In a heavy bottomed pot, add 2T of neutral oil such as canola or vegetable oil. Sweat the vegetables over medium heat. Add the pheasant meat and saute for a few moments until it begins to caramelize and stick to the bottom of the pot a little.

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Minnesota Bound

Sharing Stories of the Great Outdoors

Ron Schara, and his trusted
black
lab, Raven, began sharing stories of the outdoor lifestyle back in
1995.
Minnesota Bound is the show that started it all for Ron Schara and he
quickly found a passion for putting his words onto the television
screen. Today, it remains a trademark
program and is now running over 600 episodes strong. We seek characters that have a story to
tell. We seek out destinations and find out what makes them special.
We share the love of outdoors and those that enjoy it. Yes, it's
fishing
and hunting, but it's also camping, hiking, canoeing, archery, bird
watching, ice climbing and so much more. Minnesota Bound is a fan
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including 11 Emmy Awards.